I’m super proud of myself for this. 1st time success with starter from scratch and it tastes pretty dang good. Does the proofing look right? How do it get it to taste more sour?
by blanket221312
5 Comments
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craigslist_hedonist
That looks delicious.
Scary_Acanthaceae115
Great first loaf! I still have only ever got one batch of dough to not be gummy and it was when I ran out of bread flour and had to use partial whole wheat. 3 hours of stretch n folds. Lesser counter proof. Fermented in fridge for 4 full days then sat out to warm up on counter before baking.
I too am trying to get more sour. So far the longer cold ferments are best but still not as sour as I’d like. So I’m going to try unfed starter next. Edit to say colder ferments like fridge or less mature starter in dough recipe. I read last night that less starter and overnight counter proof at specific temps then fridge then bake. I don’t have temps and times but winters coming so I hope to utilize overnight counter proofing with less starter. Give that tanginess.
Willitsmyers3
Watch a baker abetting on YouTube about feeding and keeping your starter. Very informative!
Riss_as
Wow looks very nice!! I’d be super happy if my first loaf would turn out like this
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That looks delicious.
Great first loaf! I still have only ever got one batch of dough to not be gummy and it was when I ran out of bread flour and had to use partial whole wheat. 3 hours of stretch n folds. Lesser counter proof. Fermented in fridge for 4 full days then sat out to warm up on counter before baking.
I too am trying to get more sour. So far the longer cold ferments are best but still not as sour as I’d like. So I’m going to try unfed starter next.
Edit to say colder ferments like fridge or less mature starter in dough recipe. I read last night that less starter and overnight counter proof at specific temps then fridge then bake. I don’t have temps and times but winters coming so I hope to utilize overnight counter proofing with less starter. Give that tanginess.
Watch a baker abetting on YouTube about feeding and keeping your starter. Very informative!
Wow looks very nice!! I’d be super happy if my first loaf would turn out like this